​Sarafino, the company that distributes the Olearia San Giorgio Olive Oil that we sell here at Cochran's, is a small importing and distribution company that deals only in natural and uncompromised artisanal products which are true to their origins.

We carry the internationally renowned Olearia San Giorgio Virgin and Extra Virgin Olive Oils and the new Organic Extra Virgin Olive Oil. Read all about the recent Gold Medals our Olive Oil took home.

These products are created on their own family estate.

"We have come to value traditional farming operations that offer personal responsibility for what they create. Our goal is to defend and promote such artisanal practices, and it is exclusively with these types of operations that we do business. We plan to continue on this path and build our reputation as an honest, hard working, genuine food provider with nothing to hide."- from the Sarafino website

We carry the Olearia San Giorgio line of Olive Oil because we follow the 9 Guidelines for buying Good Olive Oil and want to bring the best quality Olive Oil with the greatest health benefits to our customers.

Today, the oils of Olearia San Giorgio are present in the best national and international restaurants, wine cellars and specialized shops. They have recently received national and international awards and recognition for the quality of their oils. Read more about the Fazari family, who created the award winning Olearia San Giorgio company in Italy 74 years ago.​Unfortunately, choosing a good Olive Oil is a very complex process and I would suggest doing some further reading. Check out more tips on buying great olive oil from Truth in Olive Oil.

And if you have any questions about authentic Olive Oil, I'd be happy to discuss this with you.Tim​

​Everyone always looks for the terms Extra Virgin. Unfortunately you cannot trust the term Extra Virgin until you follow the guidelines below:

The term ‘Cold Pressed’ is a marketing ploy. All modern olive oil production uses acentrifuge method not an actual pressing method so look for the words ‘cold or mechanically extracted’ instead.

Avoid the words “pure,” “natural” and “light” as they are misleading terms. However they do indicate that the oil has been chemically treated.

Look for “made in Italy.” Avoid “imported, packed or bottled.” Also, don’t be taken in by Italian flags and scenes from the Tuscan countryside on the packaging.

Look for a family or cooperative name and contact information. This means the oil is grown and produced from one family (or farm), not from a corporation that blends some olive oil with other cheaper seed oils.**

Olives are the only ingredient in olive oil and should be listed as such on the label as ‘cultivars’. This is similar to when you are purchasing wine and look for the grape varietal.

Look for a harvest date or best before date. Olive oil breaks downs. Avoid light, oxygen and heat. Keep in a cool, dark, dry place. Most oil producers give their product a maximum 2 year shelf life and bottle it in a dark bottle.

It takes 17-18 pounds of olives to produce one liter of olive oil. Think of how much it would cost you to purchase this many olives at your local supermarket olive bar, let alone all the labour, packaging and transportation needed to get the olive oil to you! Though high prices don’t guarantee great oil, low prices – under about $11 for a liter – strongly suggest that the oil you’re buying is inferior.

Most importantly is taste. There are 700 varieties of olives and with every years’ harvest, the taste of olives will vary. Like wine, there are many different factors that determine the taste of olive oil. Good olive oil should be slightly bitter, pungent and peppery. These are usually indicators of the presence of healthful antioxidants, anti-inflammatories and other healthful “minor components.” Also, avoid oils that have no flavor.

After identifying all of the above, you can then look for Extra Virgin or Virgin.

Extra Virgin is the highest quality of olive oil - it has a free acidity, expressed as oleic acid, of no more than 0.8 grams per 100 grams (0.8%). Extra virgin olive oil accounts for less than 10% of oil in many producing countries. This oil is typically derived from an unripe olive.

Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%). These olives are more mature and offer more of a sweeter, full bodied taste.

This is a very complex subject and I would suggest doing some further reading.

We carry Olearia San Giorgio Olive Oil products here at Cochran's.

Tim

**Most commonly, it seems, extra virgin oil is mixed with a lower grade olive oil, often not from the same country. Sometimes, another vegetable oil such as colza or canola is used. The resulting blend is then chemically coloured, flavoured and deodorised, and sold as extra-virgin to a producer.

So, after last week’s newsletter on how to select good or “real” olive oil, I would like to give a brief overview of its health benefits. This is a big subject and I am not an expert. This overview is meant as a starting point. Please do your own follow up reading and research. There appears to be a lot of conclusive finding as well as some speculative conclusions.

Traditionally a low fat diet has been prescribed to prevent various diseases such as heart disease and diabetes. While studies have shown that high fat diets may increase the risk of certain diseases such as cancer and diabetes, it appears that it is the typeof fat that counts rather than the amount of fat. Fat is essential to your health because it supports a number of your body’s functions such as cell growth, the regulation of your body temperature, nutrient absorption, energy levels & the production of important hormones. We need fats in our diet. The key is to focus on eating the healthy fats and avoid the unhealthy fats.

Many experts and nutritionists agree that a diet rich in monounsaturated fats such as the ones found in olive oil, nuts and seeds bolsters the immune system, protects against viruses and actually protects from many chronic diseases.

Cancer: The phytonutrient in olive oil, oleocanthal, mimics the effect of ibuprofen in reducing inflammation, which can decrease the risk of breast cancer and its recurrence. Squalene and lignans are among the other olive oil components being studied for their possible effects on cancer.

Oxidative Stress: Olive oil is rich in antioxidants, especially vitamin E, long thought to minimize cancer risk. Among plant oils, olive oil is the highest in monounsaturated fat, which doesn’t oxidize in the body, and its low in polyunsaturated fat, the kind that does oxidize.

Blood Pressure: Recent studies indicate that regular consumption of olive oil can help decrease both systolic and diastolic blood pressure.

Diabetes: Most popular research agrees that a” Mediterranean style” diet rich in olive oil , low in saturated fats, moderately rich in carbohydrates and high in soluble fiber from fruits, vegetables and grains is the most effective approach for diabetes. This diet reduces the risk of type II diabetes by almost 50 percent compared to a low fat diet. (Type II diabetes is the most common and preventable form of diabetes). Olive oil helps lower “bad” low-density lipoproteins while improving blood sugar control and enhances insulin sensitivity.

Obesity: Although high in calories, olive oil has shown to help reduce levels of obesity, as long as they are used in moderation. Choose monounsaturated rich foods such as olive oil in place of other fatty foods (particularly butter and margarine) — not in addition to them. And remember that you can't make unhealthy foods healthier simply by adding olive oil to them.

Rheumatoid Arthritis: Although the reasons are still not fully clear, recent studies have proved that people with diets containing high levels of olive oil are less likely to develop rheumatoid arthritis.

Osteoporosis: A high consumption of olive oil appears to improve bone mineralization and calcification. It helps calcium absorption and so plays an important role in aiding sufferers and in preventing the onset of Osteoporosis.

Other studies indicate that olive oil consumption can minimize depression, risk of stroke and the hardening of the arteries as you get older and even skin cancer. Olive oil has many positive health benefits. But like most “super foods” it is only one part of a healthy diet and life style.

Again, this is only a brief overview. There is a ton of good information out there….continue reading on this subject.

Tim*Information from the Mayoclinic.org., Sarafino.com and Oliveoiltimes.com